So you put your cream into a churn.
It must be at around twenty degrees Celsius or it will not turn. Too cold and you will just make whipped cream. Too warm and it will go off rapidly. Shown on the right is the old daisy churn I use for small quantities. For anything upwards of four litres I use our industrial mixer.
Now using your wet "scotch hands" or butter pats you knead the butter to get all of the buttermilk out of it. Wash it with cold water periodically and keep kneading. It is absolutely essential to get all of the buttermilk out at this stage or your butter will go rancid much more easily. When no more buttermilk or water can be squeezed out of it, spread it out to be salted.
Now I know some folks prefer unsalted butter but salted butter will keep better, plus if you don't want salt in your butter you can just wash it out. Use however much salt you like to taste. If you find it too salty, wash some out. I would have used about a tablespoon on the amount above. Mix the salt in well and then pack your butter into airtight containers. I like to store it in the freezer where it will keep indefinitely.